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Friday, March 11, 2011

Splendid Gluten-Free Bake Mix Not So Splendid


I've had some good successes with the bake mix, but I've also had some spectacular flops!  So, what's a girl to do?  I think I'll go back to the Ultimate Gluten-Free Bake mix and maybe call it my Splendid Gluten-Free Bake Mix.  I will do a bit more experimenting with it and see how that goes, but I remember it worked well in a number of applications.  It made the best banana bread and cinnamon chocolate chip muffins.  Sorry for any inconvenience this may have caused.  I should not jump the gun so quickly and announce things prematurely.

9 comments:

Penny said...

Jennifer, no need to be sorry! We appreciate your hard work and you sharing so much information with us. We know it's a journey and I love it that you allow us to go along for the ride. It's a privilege, Thank you.
-Penny

Ginny said...

Amen to what Penny said Jen! You work hard to make us all happy eaters! :)

Jennifer said...

Thanks, Penny. Yep, it's been a ride alright - like a roller coaster ride more like it! You made me feel better.

Jennifer said...

Thanks, Ginny. Hugs. I'm feeling it this time. I need to step back a bit and breathe in and out and then go back at it again. Ginny, you know the bake mix you liked with the golden flax meal, that one worked real well.

The Low Carb Whole good gluten free foodie said...

No worries - I just started doing gluten free and it's a real challenge. I've been inspired to start my own low carb gluten free whole food blog. I love for you to check it out and give me some feedback. I've learned so much from your blog and gotten so much enjoyment out of your recipes. Thanks for being here.


lowcarbwholefoodie.blogspot.com

Jennifer said...

Nice blog starting there. I'll keep an eye on it. Thank you for your kind words.

kirk said...

Jennifer, its an on going experiment and we do appreciate your work....we do need you!

on that mix with the coconut flour....I am finding that i am getting heartburn with the coconut flour...a friend of mine also has noticed this prob....so I checked it out and i found out that coconut flour has phytic acid in it which was supposedly not the case....so after much research, it seems that they/manufac's might be including the skin in the ground up coconut(similar to bran!!! ouch, which is what causes many stomach problems in wheat!! and other grains!..home of Phytic acid!)....consequently it, like most grains with skins, it was recommended to soak it a la nourishing traditions/weston price methods!

so food for thought, sooooo i will have to sift my coconut flour (helps to eliminate any skins)....as i am not a fan of Flax!

kirk said...

hey Jennifer, i just found a blog where she is making starter using brown rice for gluten free sourdough....which I haven't had the chance to try , but that would be a great way to cut your carbs....gluten free sourdough bread.:-)
here is the link'
http://sourdough.com/blog/glutenfreesourdoughbaker/gluten-free-brown-rice-starter-success

.....
although if any one is interested, If i have time to try this, i think i will venture to use the white rice starter, as with my experience with starters and my altitude/zero humidity, i had awful luck using whole grains/anything brown flour...as it makes a weak starter!

Jennifer said...

Thanks, Kirk. Actually, I feel overwhelmed in a good way by the sweet responses I have received - you know, warm feelings towards everyone. I felt so low about it all before, but now I feel encouraged again.

I have on my things to do list a bread to try and I'll definitely be looking into this more closely. Hmm, I have brown rice, not white - I'll have to get some too. I do have the high altitude and humidity/heat - wonder how that will affect things?

That is very interesting about the coconut flour. Hmm - I am sifting it, but not soaking it. That's an idea. I am also a bit reactive to it if I overdo - not heartburn - but, um excuse me - gas.

I am very interested in your experiments. Which bake mix with coconut flour were you using? Thank you again.